Roasted Potatoes in Lemon Parsley Sauce
Ingredients
- 6 medium potatoes, peeled
- Oil for roasting
- Salt for roasting
- Pepper for roasting
- 1 tablespoon oil
- 1/4 cup onion, very finely chopped
- 3/4 cup white wine or broth
- 1/2 teaspoon dried tarragon
- 1 teaspoon dried parsley
- 1/4 to 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 to 2 tablespoons vegan butter
- Juice of 1 lemon
- 3 tablespoons fresh parsley, finely chopped
Preparation
Preheat oven to 375 degrees Fahrenheit on convect or fan setting.
Cut potatoes into 3 to 4 chunks of relatively similar size.
Place potatoes in a large microwave-safe bowl, fill with water to mostly cover, and microwave for 10 minutes, or alternatively boil potato chunks for 6 minutes until still quite hard.
Carefully remove potatoes from water and place in a large baking pan.
Drizzle liberally with oil to coat all surfaces and sprinkle generously with salt and pepper to taste.
Bake for 25 minutes, toss carefully, and bake for another 25 minutes; check for doneness and bake an additional 10 to 20 minutes if needed.
Once cooked, transfer potatoes to a serving bowl.
Add wine to the baking dish, stir to collect flavors, and pour into a saucepan.
Add onion, spices, and oil to the saucepan and simmer gently until wine reduces by two-thirds.
Stir in lemon juice and vegan butter, and cook for another 2 minutes.
Spoon the sauce over the roasted potatoes and top with fresh parsley.
